Lasagna Bolognese with Creamy Gorgonzola, Fresh Mozzarella & Oven Roasted Tomatoes

Yield: Serves 16-24

12 large summer tomatoes
1 cup olive oil
1 Tbsp. kosher salt
1 Tbsp. cracked black pepper
4 Tbsps. butter
4 shallots, minced
4 lbs. ground sirloin
1 Tbsp. cracked black pepper
1 Tbsp. kosher salt
8 cans tomato sauce (28-30 oz. ea.)
4, 2"x 2" chunks Asiago cheese
4 pkgs. no bake lasagna noodles (9 oz. ea.)
20 oz. BelGioioso CreamyGorg, sliced
8 cups Ciliegine size fresh mozzarella, cut in half

1. Preheat oven to 375°F.
2. To roast tomatoes: Cut summer tomatoes into bite size pieces and place in an oven proof dish. Drizzle with olive oil, salt and pepper and roast for 30-45 minutes. Remove from oven and drain.
3. To prepare the sauce: Heat butter in a large pot over medium high heat. Add shallot and cook until tender. Add sirloin, salt and pepper and cook until browned. Add remaining ingredients and simmer for 30-40 minutes.
4. To prepare the filling: Combine gorgonzola and halved mozzarella balls until well combined.
5. To assemble: Place sauce on the bottom of a 2-4" hotel pan, follow with lasagna noodles, then CreamyGorg mixture and half of the roasted tomatoes. Repeat procedure once more and bake for 60-75 minutes or until bubbling and lightly browned.
6. Allow to cool for 15 minutes before serving.

*This recipe benefits by making it the day ahead for flavors to meld. Recipe from BelGioioso Cheese, Inc.